Directions

Step 1

Heat a skillet over medium heat. Add the mushrooms, and sauté, until golden brown, about 5 minutes. Cover them with water, and add the lemon juice. Bring to boil. Reduce heat and simmer for 5 minutes. Drain and rinse the mushrooms under cold water and set aside in a bowl.

Step 2

Mix vinegar, olive oil, garlic, bay leaf, and parsley flakes in a saucepan and boil for five about minutes. Add salt and pepper to taste. Pour the vinegar mixture over the mushrooms. Refrigerate at least 2 hours before serving.

Nutrition Information

Amount per serving

Calories

40

Total Fat

3g

Saturated Fat

0.5g

Cholesterol

0mg

Sodium

25mg

Total Carbohydrate

3g

Dietary Fiber

1g

Sugars

1g

Protein

2g

Recipe Information

Serves: 6

Ingredients

1 Tbsp. olive oil

20 small mushrooms, cleaned and trimmed

3 Tbsp. lemon juice

¾ cup vinegar

3 Tbsp. olive oil

1 Tbsp. minced garlic

⅓ tsp. crushed bay leaf

1 tsp. parsley flakes

½ tsp. salt

½ tsp. ground black pepper

Directions

Step 1

Heat a skillet over medium heat. Add the mushrooms, and sauté, until golden brown, about 5 minutes. Cover them with water, and add the lemon juice. Bring to boil. Reduce heat and simmer for 5 minutes. Drain and rinse the mushrooms under cold water and set aside in a bowl.

Step 2

Mix vinegar, olive oil, garlic, bay leaf, and parsley flakes in a saucepan and boil for five about minutes. Add salt and pepper to taste. Pour the vinegar mixture over the mushrooms. Refrigerate at least 2 hours before serving.